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Rice Cakes

Fried cakes made from boiled rice, milk, butter, eggs, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Rice Cakes

Ingredients

Directions

Make the mixture

  1. Moisten the cold boiled rice with milk and melted butter until you have a thick, smooth paste.

  2. Add salt and sugar, then bind the mixture with 2 to 3 eggs.

  3. Form the mixture into balls or cakes.

Fry and serve

  1. Fry the cakes in hot lard until golden brown.

  2. Serve hot with meats.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cold boiled rice
Forms the bulk of the cakes and gives them their body.
Eggs
Bind the mixture so the cakes hold their shape while frying.
Milk
Adds moisture so the rice forms a smooth, cohesive paste.
Melted butter
Adds fat for richness and helps the surface brown.
Lard
Fries the cakes in hot fat, browning the outside.

The step that matters

Fry the cakes in hot lard until golden brown. Hot fat sears the outside quickly, forming a crisp crust that holds the cake together. If the lard is not hot enough, the cakes absorb grease, turn soggy, and can fall apart.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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